Recipes

Korean-Style Smoked Gochujang Chicken Wings

Every year we host a NYE party at ours, I rock smoked chicken wings, and it feels like the entire neighbourhood shows up! So awesome. The wings? These Traeger Smoked Korean-Style Gochujang Chicken Wings. Seriously next-level awesome y’all. Smokey, Spicy, Sweet, and Crunchy. The Four Elements Of Epic Deliciousness. Make these wings stat!

Smoked Korean-Style Gochujang Chicken Wings

Brine

1 gallon water

1 cup sea salt

½ cup sugar

1 lemon, halved

1 head of garlic, halved

4 sprigs of thyme

10 peppercorns

Wings

3 pounds chicken wings

2 tablespoons olive oil

Saucy Deliciousness

½ cup gochujang hot pepper paste

¼ cup soy sauce

⅓ cup honey

2 tablespoons rice wine vinegar

2 tablespoons fresh squeezed lime juice

2 tablespoons toasted sesame oil

¼ cup butter, melted

4 garlic cloves, minced

1 tablespoon ginger, peeled and grated

Topping Goodness

½ cup green onions, sliced

¼ cup crushed peanuts

2 tablespoons toasted sesame seeds

1 lime, cut into wedges

Handful of fresh cilantro, for serving

First, brine the wings. To a stockpot, add 1 gallon of water, salt, and sugar, and stir well. Bring to a boil then remove from the heat and stir in the lemon, garlic, thyme, and peppercorns. Cool to room temperature, then submerge the wings. Cover and give the chicken wings a comfy home in the fridge for 2 to 4 hours so the brine can work its magic. Awesome!

When ready to cook, start your Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes).

Set the temperature to 375 degrees F and preheat with the lid closed (10 – 15 minutes). If you don’t have access to a smoker, preheat a regular oven to 375 degrees F.

Remove the wings from the brine and dry them completely with paper towel (discard brine, it’s done its job). Toss the wings with the olive oil, coating them completely. Add the wings to the grill and cook for 45 minutes – 1 hour, until crispy & smoked to perfection (cooked to 165 degrees F using a meat thermometer). Same rules apply if using a regular oven, just without the added fire-smoked deliciousness.

While the wings are rocking away, get the sauce ready. In a bowl, combine all the sauce ingredients and whisk until smooth. Heat over medium-heat until the sauce just comes to a simmer, then remove from the heat and set aside.